Poltergeist Pavlovas Ghost Dessert (Print View)

Meringue pavlovas molded as ghosts, with creamy centers and berry topping. Enjoy a festive, melt-in-your-mouth dessert.

# Components:

→ Meringue

01 - 4 large egg whites, at room temperature
02 - 1 cup superfine sugar
03 - 1/2 teaspoon cream of tartar
04 - 1 teaspoon cornstarch
05 - 1/2 teaspoon pure vanilla extract

→ Topping

06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1/2 teaspoon vanilla extract
09 - 1 cup mixed fresh berries (raspberries, blueberries, strawberries)
10 - 16 mini chocolate chips or edible black gel, for decorating

# Directions:

01 - Preheat oven to 225°F. Line a baking sheet with parchment paper.
02 - In a clean mixing bowl, beat egg whites with cream of tartar until soft peaks form.
03 - Gradually add superfine sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and the mixture is smooth, about 5 to 7 minutes. Mix in vanilla extract and cornstarch.
04 - Spoon or pipe 8 portions of meringue onto the prepared baking sheet, shaping each into a tall ghostly figure with a swirling tip.
05 - Place mini chocolate chips or pipe black gel to create eyes and mouths for each ghost.
06 - Bake for 1 hour and 15 minutes, or until meringues are dry to the touch and easily lift off the paper. Turn off the oven, crack the door, and cool the meringues inside the oven completely.
07 - Whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Right before serving, gently top each meringue with whipped cream and a spoonful of mixed fresh berries.

# Expert Advice:

01 -
  • Uses simple ingredients found in most kitchens
  • Perfect for making ahead so you can relax on party day
  • Gluten free and vegetarian making it crowd friendly
  • Fun to decorate and customize expressions for each ghost
  • Just the right balance of sweetness and tang from the berries
02 -
  • Each pavlova is naturally gluten free so no one feels left out
  • Leftovers store beautifully at room temperature for at least one day
  • A whimsical alternative to standard Halloween candy
03 -
  • Take your time whipping the egg whites do not rush for maximum volume
  • Use a metal or glass bowl plastic may hold traces of grease and inhibit whipping
  • Make sure faces are placed firmly on the meringue so they remain defined after baking
  • Do not skip cooling inside the oven this prevents humidity shock and cracking

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